Recent social media posts
11/09/2026
Rules are chains for the weak…
Wha a sublime canvas! Had to drop some indigene stories.
ROASTED PLANTAIN . BURNT VANILLA . PORCHINI PECAN PRALINE . CACAO . COTEAUX CHAMPENOIS . MUSCAT
• Roasted plantain & burnt vanilla pod a la royal dome with a her porcini pecan praline surprise and Grenada nutmeg for that exotic touch.
• Cacao tuile spiced with rum banana chip& salted crackers. ( from single origin - Colombian dark cacao )
• Coteaux Champenois jus
( white seeded grapes. The variety used to make Champagne. As a matter of fact last time iʻve seen seeded white grape, probably 10 years +.)
• Muscat veloute
Donʻt forget you can taste the finest via our catalog.
“Inspiring Pioneer”
21/08/2026
Write your story…
Not only w-r-i-t-e but r-i-g-h-t.
“ Donisha Prendergast “
Generations of knowledge, years of craftsmanship, of research, of study, just so as to maintain that Haute Cuisine, I mean, like it is intended to serve the divine… hopefully y’all overstand.
Gone try to describe this creation in the best of my ability however if you need more details just ask in the comments.
This is a Pink Guava Creme Brûlée:
Starting with the base, created out our croissant dough ( organic coconut sugar, Himalayan salt, regenerative flour, fresh yeast, shea butter and live cultures)
Filled with pink guava marmalade, a recipe from my grandmother giving to mama .
My people “The Maroon” called it Zoreil mouton in Creole.
I just added more island spices; cinnamon, nutmeg, vanilla pod and key lime 🍋🟩
The finish is another story!!!
Made from the finest sugar, I mean health, from monk fruit.
Only when you try you value experience.
“Inspiring Pioneers” ( French culinary comes from her colonies )
13/08/2026
A creation that will make you questioned your senses in that first bite.
There is the inspiration, the art, the fame,
Still the ingredients always gonna be the influencers.
Ain’t a dessert tho. 🍀
Crafted by thy Wizard
👨🏾🌾👨🏾🍳🍽️
Salad De Feurs
Nasturtuim chantilly:
Nasturtium flowers, nutmeg, burrata creme
Nasturtium pesto:
Pine nut, avocado oil, parmesan, nasturtium leaves, tropical seasoning
Crumble:
Roasted & spiced Macadamia, pistachio, limoncello
Green superfood oil:
Pistachio, spirulina, olive
“Inspiring Pioneers”
28/07/2026
Turning sweet to savoury,
Savoury to sweet!!!
👨🏾🌾👨🏾🍳🧙🏾
Here is a great example.
From tubers, vegetables, legumes… turning to ice cream, cake or dessert…
Been shaping waves, using vegan ital plants and medecine.
To all curious foodies, healers and spiritual beings pain attention on this dish description .🛸📝
DISH/PLATING:
- Roasted breadfruit bacio sorbet in satellite
- yellow yam creme brulee
- Croissant pastry
- Creole croissant pudding
- Guinep jelly coco gel
- Julie mango fermented jus
- Sorrel sauce & smoked watermelon
THE PROCESS:
- Burn breadfruit on kitchen hob/burner & boiled breadfruit, a dash of Bacio Gelato terpene , freshly picked coco
- Confit yellow Yam with caribbean spices, then processed as creme brulee over a flaky croissant pastry dought
- Creole pudding. A recipe from granny given to maman made from pain au chocolat ( croissant ), caramel, nutmeg, cinnamon and vanilla rum
- Ginep juiced with jelly coconut water with moss algue to create a thin gel
- Julie mango purposely overwiped as it naturally ferment and releasing alcohol and sugars, then juiced and blitz to velvety texture to keep the flavours intact
- Sorrel coulis with grand-ma secret. 💃🏾
We designing the impossible! The Livity 🪐
“Inspiring Pioneers” Sidney’ Atelier
28/07/2026
Turning sweet to savoury,
Savoury to sweet!!! 👨🏾🌾👨🏾🍳🧙🏾
Here is the perfect example.
From tubers, vegetables, legumes…
Can florish astonishing dessert, and Thy Wizard, is the farmer/chef behind this new trends 👨🏾🌾👨🏾🍳 inspired by his parents, maroons themselves.
Been shaping waves, using vegan Ital plants only.
To all curious foodies, healers and spiritual beings pain attention on this dish description .
DISH/PLATING:
- Roasted breadfruit bacio sorbet
- yellow yam creme brulee
- Croissant pastry
- Creole croissant pudding
- Guinep jelly coco gel
- Julie mango fermented jus
- Sorrel sauce
THE PROCESS:
- Burn breadfruit on kitchen burner, boiled breadfruit, a dash of Bacio Gelato terpene DUSTED ™️ Voice of the Plant , freshly picked coco
- Marinated yellow Yam with caribbean spices, then processed as creme brulee over a flaky croissant pastry dought
- Creole pudding. A recipe from granny given to maman made from pain au chocolat ( croissant ), caramel, nutmeg, cinnamon and vanilla rum
- Ginep juiced with jelly coconut water with moss algue to create a thin gel
- Julie mango overwipe as it naturally ferment and releasing alcohol and sugars, then juiced and blitz to velvety texture to keep the flavours intact
- Sorrel coulis with grand-ma secret.
We designing the impossible! The Livity 🪐
“Inspiring Pioneers”
27/07/2026
Quiting vegan…
Once you tried her, memories will live forever.
Back to Ital…
THE LEMON MERINGUE
- high quality gluten free flours
- chia & flaxseed
- key lime & jelly coco velvety creme patissiere
- Reunion island vanilla & lemon cremeux
- Italian meringue
Beyond vegan!
15/07/2026
The chain of the past are heavy, but the will to be freed is unbreakable…
Turning sweet to savory,💃
Savory to sweet.👨🏾🎨
🍽️
Plantain Pavé
Limoncello brown butter
Coconut cremeux
Lion mane steak tartare
Only few indigenous ingredients, cause they so packed of flavors.
Handcrafted by Thy Wizard.
“Inspiring Pioneers”
01/06/2026
The music attached says it all! Have a listen...
A good spirit can vibrate to this art yet cyann be copied.
This art is designed to feed only the higher-self.
Organic Pain au Chocolat!!!
Currently teasing perfection.
Jah knows
Address
48 Mowlem Street
London
E29
To get to Mowlem Street in London, one option is to take the underground (Tube) to the Aldgate East station and then walk southeast on Whitechapel High Street until you reach Mowlem Street. Another option is to take a bus (such as Route 25 or 205) and disembark at the Whitechapel Road stop, then walk west on Adler Street until you reach Mowlem Street.
For those driving, it's important to note that Mowlem Street is located within the Congestion Charge Zone in central London. Parking options may be limited, but there are several paid parking garages nearby such as NCP Whitechapel High Street and Euro Car Parks at Brick Lane.
Opening Hours
| Tuesday |
9:30am - 5pm |
| Wednesday |
9:30am - 5pm |
| Thursday |
9:30am - 5pm |
| Friday |
9:30am - 5pm |
| Saturday |
9:30am - 5pm |
| Sunday |
10am - 5pm |
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What people say
Organic Livity - Pâtisserie is a true gem in London's plant-based gastronomy scene. This bakery and cafe offers an impressive range of fine vegan patisserie that are not only delicious but also 100% organic, gluten-free, raw, and vegan. The handcrafted finish of each pastry is a testament to the passion and dedication put into creating natural products at their best.
What sets Organic Livity apart is their collaboration with those who have restricted allergies or intolerances to certain products like dairy, animal products, gluten, sugar, MSG, GMOs and everything against nature. This inclusive approach ensures that everyone can enjoy their delectable treats without compromising on taste or health.
Located on Mowlem Street, Organic Livity - Pâtisserie is the perfect spot for an afternoon indulgence. Whether you're in the mood for a classic croissant or something more adventurous like a vegan matcha cheesecake, they have something for everyone. So if you're looking for the finest artisan patisserie in London that's also good for you and the planet, look no further than Organic Livity - Pâtisserie.
